In a groundbreaking study published in *Applied Food Research*, researchers have unlocked the potential of Niger’s soy flour to create a healthier, more nutritious alternative to traditional chips. Led by Mahamadou Bello Issa Adam from the Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN) at Joseph KI-ZERBO University in Burkina Faso, the research demonstrates how soy flour can be transformed into flavoured chips with significant health and economic benefits.
The study addresses a critical need in the food industry: the development of snacks that are both delicious and nutritious. Traditional chips are often high in fats and calories, contributing to health issues such as obesity and cardiovascular diseases. By optimising the proportions of ingredients using a D-optimal experimental plan, the researchers created an optimal formulation (Fop) that includes 35.34% soybean flour, 10.23% oil, 0.5% salt, 3.92% onion, and 50% water. This formulation boasts a protein content of 32.92%, fibre content of 11.74%, and a low fat content of 13.66%, making it a healthier option.
“The goal was to create a product that not only tastes good but also provides nutritional benefits,” said Mahamadou Bello Issa Adam. “We wanted to ensure that the chips were crispy and flavourful while being low in fat and high in protein and fibre.”
The sensory tests confirmed the success of the formulation, with good acceptability scores. Participants rated the onion aroma at 3.97 out of 5 and the crispness at 4.37 out of 5, indicating high consumer satisfaction. The moderate energy value of 391.08 kcal per 100 grams further positions these chips as a healthier alternative to conventional snacks.
The economic implications of this research are equally significant. A cost-benefit analysis revealed a net profit of €114.97 from an initial investment of €95.03, with a break-even point reached after the second benefit. The cost-benefit ratio of 0.45 highlights a rapid return on investment and robust value diversification. This economic viability is crucial for the agriculture sector, particularly in regions where soy flour is abundant but underutilised.
“The potential for commercialisation is immense,” added Adam. “This research not only provides a healthier snack option but also creates opportunities for farmers and food processors to diversify their products and increase their income.”
The study’s findings pave the way for future developments in the field of functional snacks. By leveraging the nutritional benefits of soy flour, researchers and food manufacturers can create a range of innovative products that cater to health-conscious consumers. The high R² values of the model, ranging from 96.87% to 99.93%, confirm the reliability of the formulation, ensuring consistent quality and taste.
As the global demand for healthier snack options continues to grow, this research offers a promising solution that benefits both consumers and the agriculture sector. The successful integration of soy flour into flavoured chips demonstrates the potential for similar innovations in other food products, contributing to a more sustainable and nutritious food supply.
Published in *Applied Food Research* and led by Mahamadou Bello Issa Adam from the Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN) at Joseph KI-ZERBO University in Burkina Faso, this study highlights the transformative power of agritech in creating healthier and more economically viable food products.